The Decorative Art of Japanese Food Carving
SKU: BK-015
Size: 112 pages
Sku: BK-015
Note: By Hiroshi Nagashima
Out of Stock Until: OUT OF STOCK
Description
Hiroshi Nagashima is the Head Chef and Managing Director of the Honganji temple restaurant Shisui in Tsukiji, in central Tokyo, near Ginza. He is also the author or coauthor of 9 books in Japanese, including the food section of the Encyclopedia of Japaneses Culture, as well as two successful books on food carving in Japanese. He has received a number of top awards in Japan, including the country's second-highest food award, the National Culinary Master's Technique for Excellence Award.
Country of Origin: Japan
Use
Hiroshi Nagashima is the Head Chef and Managing Director of the Honganji temple restaurant Shisui in Tsukiji, in central Tokyo, near Ginza. He is also the author or coauthor of 9 books in Japanese, including the food section of the Encyclopedia of Japaneses Culture, as well as two successful books on food carving in Japanese. He has received a number of top awards in Japan, including the country's second-highest food award, the National Culinary Master's Technique for Excellence Award.